Umami Recipes
Umami Recipes

NYT Classics

Chicken and Chickpea Tagine

4 servings

servings

1 hour

total time

Ingredients

2 tablespoons corn or canola oil

2 tablespoons butter

1 large onion, peeled and thinly sliced

2 cloves garlic, minced

Salt

Pinch nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground black pepper

Pinch cayenne

1 1/2 to 2 cups chopped tomatoes (canned are fine; drain excess liquid)

4 cups chickpeas (canned are fine; drain and rinse first)

1/2 cup raisins or chopped pitted dates

1/2 vanilla bean

8 chicken thighs, or 4 leg-thigh pieces, cut in two

Chopped cilantro or parsley leaves

Directions

Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, raisins and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.

Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve with couscous.

Nutrition

Serving Size

-

Calories

1813

Total Fat

89 g

Saturated Fat

23 g

Unsaturated Fat

57 g

Trans Fat

1 g

Cholesterol

-

Sodium

1686 mg

Total Carbohydrate

149 g

Dietary Fiber

27 g

Total Sugars

36 g

Protein

107 g

4 servings

servings

1 hour

total time
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